DE1492366C - Hydrostatic cook, sterilizer and cool down device - Google Patents

Description

The invention relates to a hydrostatic cooking, sterilizing and cooling device with a zone for cooking and sterilizing products filled in closed vessels by heating the Vessels in a liquid under increased pressure, with a zone downstream of this zone for Cooling of the vessels in a liquid and with a conveyor for continuously guiding the vessels from a device inlet to a device outlet where the conveyor is from the device inlet into the cooking and sterilization zone and through this zone constantly inclined downwards, at best runs horizontally in places in such a way that the external pressure acting on the vessels always exceeds the gas pressure prevailing in the vessels at which the conveyor then moves into the cooling zone and through this zone to the device exit continuously upwards, if necessary runs horizontally in parts, and in which the cooking and sterilizing zone and the cooling zone are closed an approximately U-shaped structure are joined together, in the lower area of which the liquid the cooking and sterilization zone communicates with the liquid of the cooling device.

Devices of the above type are already through the German patents 619166 and 863 164 became known. In these devices where the cooking and sterilizing device is preferably heated with steam, particularly high inlet and outlet legs are provided, due to their height in the cooking and sterilization zone, such a high static pressure is generated that Substantially no bubbles form in these zones. However, this requires that the water pressure essential at all points within the device must be greater than the pressure required to boil the water at the desired temperature allowed. A considerable overpressure must therefore be applied in order to achieve the desired stability to reach the treatment temperature. However, this overpressure requires a highly undesirable one Reinforcement of the walls, the device and special security measures.

The present invention is therefore the

3 4

would be based on a cooking, sterilization and Ab- in the overall U-shaped housing 6 of the Ko-

Cooling device of the type indicated above anchers 8. That in Sections 14 and 15 be ^

type, at which an excellent temperature-sensitive water is heated by steam that is made from

constancy can be achieved without a substantial injector 17 being inserted into section 15,

Licher overpressure must be applied. 5 An essential feature of the present invention

This task is to be seen in a device of the manure that the water in the abovementioned Type achieved according to the invention by cutting 14 and 15 practically constant on sterilization one Steam in the cooking and sterilization zone is kept at a temperature by pouring it into one of the conveying ends Injector means, by a direction opposite to the upper of the movement of one End of the cooking and sterilizing zone with its lower pump 18 attached in the secondary line 19 connecting shunt line and is rolled through. Even if the water to the Abeine in this line lying pump, which in the sections 14 and 15 passing vessels with prak-Koch- and a stream of water at a her- tically constant temperature flows past the sterilization zone, see above that the direction of movement of the vessels in the takes the temperature of the vessel contents and The cooking and sterilization zones are opposite. 15 so that the gas pressure in the vessels as they move

The present invention makes it possible gradually through the sections 14 and 15.

light, a better temperature constancy in the cooking If the vessels on their way through the waste

And to reach the sterilization zone, even if the incisions 14 and 15 are through at a constant temperature

If the conducted steam does not completely sink, or at least the water drops, the level increases gradually

not completely in the cooking and sterilizing zone 20, the outer sides of the vessels acting pressure and

condenses so that bubbles with uncondensed exceeds the increased pressure that is in the vessels

Vapor persist. Has arisen through the circulation over; the caps therefore remain airtight

The bypass will be the bubbles when they are connected to their vessels.

not diverted or destroyed, but little- The height of the water column in section 13 is like this

at least evenly distributed over the zone, so that the 25 selected that the water in sections 14 and

Desired temperature constancy in spite of this approximately heated to a temperature of more than 100 ° C

standing bubbles is reached. With a suitable training can be done without the

Laying the bypass line can, in particular, see hydraulic pressure valid boiling temperature

be enough that no more bubbles are reached in the door of the water. The slope of the

ascend the entry and exit legs. 30 Sections 14 and 15 are taken into account

The various features of the contradicting invention parameters are determined; this includes the In the following description, the height of the water column and the required railway line are cleared and shown in the drawings. The speed of the conveyor, the relationship between 1, 2, 3 and 4 are schematic verticals of the pressure increase in the interior of the vessel and the mid-section of the temperature due to the four different design temperatures and the expansion of the cover relative to forms of the subject matter of the invention. that of the glass vessels, so that the lids during the

The entire cooking process, designated as a whole by 5 (Fig. 1), is tightly connected to the vessels.

remain after the first embodiment according to the invention.

form has an approximately U-shaped housing 6, When processing certain products in

in which 7 is the inlet water leg, the one with 40 glass vessels, it is necessary to select the products

the outlet and cooling water leg 8 connected for a certain time under constant pressure

that is. The input leg 7 is to be boiled with water. The second embodiment 5 a (Fig. 2)

fills, the temperature of which is of a value below the digester according to the invention shows a for this

the boiling point (at normal pressure) on the upper purpose suitable device. Since the second execution

The end of the leg largely resembles the first shape up to a shape between the upper 45

and the point 9 located at the lower end of the leg corresponds to the two shapes

increases and there reaches sterilization temperature, the parts are provided with the same reference numbers as

is above the boiling point mentioned. This is followed by an "α"; only those

Sterilization temperature remains between the point 9 measured parts differing from the first embodiment

and the lower end of the input leg 7 in 50 are described below,

essentially unchanged. Through a line 10 So that the food can be placed in a heated

cooling water is introduced into the cooling leg 8; dium at practically constant pressure and practically

As a result, the temperature decreases in that constant temperature can be cooked

Leg of the sterilization temperature at the bottom between the inclined sections 14 a and 15 a

Leg end gradually provided up to a relatively 55 a horizontally extending section 20

low temperature above the boiling point of (Fig. 2).

Water from the upper end of the leg. The with close The embodiments of the invention according to the

Vessels filled with mediums are controlled by a con-F i g. 3 and 4 show the cooker 5 b and 5 c, which for

continuously driven endless conveyor 11 (see. Processing of products are intended that

in Fig. 1, the schematically indicated center lines) 60 require slow cooking; at the same time is a

in the direction of the arrows A through the housing 6 guarantees a high throughput. Those parts of the

directs. Cooker 5 b and 5 c, which with the corresponding parts

In detail, the treatment leg 7 has the len of the first embodiment according to the invention Kochers 5 (Fig. 1) a vertically running correspondence, received as an addition to the reference cut 13, an outward-downward inclined number, the character "fe" or "c".

In the cooker 56 (FIG. 3) is a cooking space 21 cut 15 on; the latter section represents the one provided in place of sections 14 and 15 Connection to the lower part of the cooling leg 8 of the first embodiment of the subject of the invention

Stand has a downward-outward sloping upper boundary wall 22; the conveyor 11 b can therefore lead the vessels on a zig-zag path 23 through the cooking chamber 21, wherein the zig-zag path of a plurality of horizontally extending and several inclined sections may be composed.

The Kochapparat5c (Fig. 4) has a housing 24 whose upper horizontally extending boundary wall 25 almost at the level of the upper end of the portion 13 c is located so that the conveyor 11 c above the point 9 c in the preheating zone of the housing 24 a plurality of zigzag courses 26 can go through; the same applies to the sterilization zone below point 9 c, where several zigzag courses 27 are possible. The temperature in the sterilization zone is practically constant because the water is circulated through the line 19 c by the pump 18 c.

In all embodiments of the invention, the pressure on the outer surfaces of the vessels increases acts during the preheating and cooking process, either closed or remains at any moment constant for a short time, in any case does not decrease before the temperature does not decrease slowly, if the vessels in the cooling leg 8 are guided upwards. By having a constant or constantly increasing If pressure is on the caps, there is no tendency for the vessels to "breathe"; H. no Aiming to bulge the caps in or out relative to the vessel, as would be the case if the pressure acting on the outside of the vessels alternately increases during the cooking process. and would decrease.

ίο From the above description it follows that that the cooker according to the invention has water legs of sufficient height in which the temperature the glass vessels can be increased gradually before cooking or a gradual increase after cooking The vessels are cooled down, the vessels being under external pressure at all times, which is higher than any pressure generated inside the vessel by the heated product. The stove owns furthermore a device for circulating the water in the lower section of the inlet leg, creating a sterilization zone with a practically constant cooking or sterilization temperature will.

1 sheet of drawings

Claims (8)

Patent claims: 1. Hydrostatic cooking, sterilizing and cooling device with a zone for boiling and sterilizing products filled in closed vessels by heating the vessels in a liquid under increased pressure, with a zone downstream of this zone for cooling the vessels in a liquid and with a Conveyor for continuously guiding the vessels from a device inlet to a device outlet, in which the conveyor inclines continuously downwards from the device inlet into the cooking and sterilization zone and through this zone, at most in sections horizontally in such a way that the external pressure acting on the vessels is always the same Exceeds the gas pressure prevailing in the vessels, at which the conveyor then runs continuously upwards into the cooling zone and through this zone to the device exit, at most in sections horizontally, and at which the cooking and sterilizing zone and the cooling zone come together to form an approximately U-shaped structure quantitative joined are, the liquid of the cooking and sterilizing zone communicates in its lower portion with the liquid of the cooling zone, characterized by a steam into the cooking and sterilizing zone (14,15) introductory injector device (17, 17a, 17 b, c 1.7), through a bypass line (19) connecting the upper end of the cooking and sterilizing zone (14, 15) with its lower end and through a pump (18) located in this line, which creates a flow of water in the cooking and sterilizing zone (14, 15) which is opposite to the direction of movement of the vessels in the cooking and sterilizing zone (14,15). 2. Hydrostatic cooker according to claim 1, characterized in that, from the cooker inlet (7) seen from in the conveying direction of the vessels, on a vertical section (13) an outward-downward inclined section (14) and this is followed by an inward-downward inclined section (15) which extends in the vertical direction the cooling zone (8) leading to the digester outlet. 3. Hydrostatic cooker according to claim 1, characterized in that, from the cooker inlet seen in the conveying direction of the vessels, on a vertical section (13) an outward downward inclined section (14), on it a horizontally extending section (20) and on these an inward-downward inclined section (15) is connected, which in the vertical direction to the Passing over the digester exit leading cooling zone (8). 4. Hydrostatic cooker according to claim 1, characterized in that, seen from the cooker inlet (7 b) in the conveying direction of the vessels, a narrow vertical section (13 b ) is limited upward by an outward-downward inclined wall (22) , a further section (21) acting as a sterilization zone is connected. 5. Hydrostatic cooker according to claim 4, characterized in that the conveyor in the Sterilizing zone (21) is guided along a zigzag path (23) which is only inclined downwards and having horizontally extending track sections. 6. Hydrostatic cooker according to claim 5, characterized in that before the sterilization zone, Seen from the digester entrance, a preheating zone is arranged. 7. Hydrostatic cooker according to claim 4, characterized in that in front of the sterilization input (7 c) as seen in the conveying direction of the vessels, to a narrow, short vertical section (13 c) an upwardly bounded wall (25), the preheating zone further forming section follows. 8. Hydrostatic cooker according to claim 7, characterized in that the conveyor in the Preheating zone and in the sterilization zone along a zigzag path (26, 27) which only has downwardly inclined and horizontally extending track sections.